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Influence of processing on the extension of shelf‐life of Nagli‐fish ( Sillago sihama ) by gamma radiation
Author(s) -
Ahmed Ismail O.,
Alur Madhavesh D.,
Kamat Annapurna S.,
Bandekar Jayant R.,
Thomas Paul
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00409.x
Subject(s) - listeria monocytogenes , shelf life , food science , salmonella , fish <actinopterygii> , trimethylamine , vibrio parahaemolyticus , listeria , gamma irradiation , chemistry , biology , fishery , microbiology and biotechnology , irradiation , bacteria , biochemistry , genetics , physics , nuclear physics
Studies were carried out to evaluate the microbiological profile, shelf‐life and quality of Nagli fish (Sillago sihama) subjected to gamma irradiation. Non‐irradiated samples were unacceptable organoleptically after 7–8 days of storage at 1–2°C while irradiated samples (2 and 3 kGy) were acceptable up to 19 days. Dressing prior to irradiation had no additional advantage to shelf‐life over whole fish. Total bacterial count (TBC), total volatile basic nitrogen (TVBN), trimethylamine (TMA) and sensory evaluation data revealed no significant differences between whole and dressed fish. Salmonella sp. were not detected in 3 kGy‐irradiated samples whereas 2 kGy destroyed Vibrio parahaemolyticus and Staphylococcus aureus. Listeria monocytogenes and Yersinia enterocolitica were not detected but non‐pathogenic species such as L. grayi, L. murrayi, and Y. tuberculosis were present in the fish prior to irradiation. Irradiation doses of 2 and 3 kGy destroyed Yersinia sp. and Listeria sp., respectively. These organisms were not detected during storage of the treated fish.